Ingredients
1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups)4 cups water1 carton (32 ounces) reduced-sodium chicken broth3/4 cup medium pearl barley2 medium carrots, chopped2 celery ribs, chopped1 small onion, chopped2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes2 garlic cloves, minced1 teaspoon rubbed sage1-1/4 teaspoons salt1/2 teaspoon curry powder1/4 teaspoon pepper1 cup cubed cooked turkey
Preparation
Place all ingredients except turkey in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-7 hours or until squash and barley are tender.
Stir in turkey; cook, covered, about 15 minutes or until heated through.
